The difference between bottle/can/tap is the aging/carbonation process once it has finished fermenting.
While it's true that there is more than one way to carbonate beer, almost all commercially available beer is artificially carbonated before it leaves the brewery.
Home brewers often prime a beer with sugar to carbonate it because they don't have access to the CO2 injection rigs that commercial breweries use. It's a 'live' process though, and is much less predictable than CO2 injection.
The biggest factors in how a beer tastes are it's age, the temps it's been exposed to, and if it's CO2 or N2 for bubbles. (for kegs the quality of the lines can be a factor too, so nasty places don't flush or replace lines often enough between kegs).
Between cans and bottles (with most modern containers), the biggest factor is the contact w/ the metal when you actually drink the beer. Even w/ alum. I find a distinct metal taste/feel. Try pouring a bottle and can of the same beer (with the same 'born on' date, or whatever), into two clean glasses, and you'll have a much harder time telling which glass of beer came from which container. You'll need a good number of samples to cut down on the random variables, so by the time you finish the experiment you may have an even harder time standing and walking around, but it's all in the name of science...